Baked Polenta With Bacon And Onions Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 Slices: lean bacon, chopped
1/4 tsp: Dried crumbled sage,
2: Onions, sliced thin
1/2 cup: Coarse ground cornmeal,
1 cup: Water,
1 tbsp: Unsalted butter,
3/4 cup: Chicken broth,
1/4 cup: Fresh grated Parmesan,
Directions:
In a large saucepan, cook bacon until almost crisp. Remove the bacon
and take out all but 1 tbsp of the fat. Add the onions and cook until
softened but not browned. Transfer the onion to a bowl. To the pan
add the water, broth and sage and bring to a boil. Stirring
constantly, add the cornmeal, a little at a time. Cook over low heat,
stirring almost constantly, until it is thick and pulls away from the
sides of the pan, 20-25 minutes. Stir in the butter, 2 tbsp of the
Parmesan and half the onions. Spread in a 3 cup gratin dish. Mix the
bacon into the remaining onion mixture and spread on top of the
polenta. Sprinkle on the remaining Parmesan and bake in the middle
of a preheated 400 oven until the cheese is melted and just starting
to brown. This serves 2 as a main dish, 4 as a side dish. Can be
doubled or tripled and can be made and assembled earlier in the day
and baked when ready to serve.
Posted on the Prodigy Food & Wine Board by Alyce Mantia
Source from luhu.jp
and take out all but 1 tbsp of the fat. Add the onions and cook until
softened but not browned. Transfer the onion to a bowl. To the pan
add the water, broth and sage and bring to a boil. Stirring
constantly, add the cornmeal, a little at a time. Cook over low heat,
stirring almost constantly, until it is thick and pulls away from the
sides of the pan, 20-25 minutes. Stir in the butter, 2 tbsp of the
Parmesan and half the onions. Spread in a 3 cup gratin dish. Mix the
bacon into the remaining onion mixture and spread on top of the
polenta. Sprinkle on the remaining Parmesan and bake in the middle
of a preheated 400 oven until the cheese is melted and just starting
to brown. This serves 2 as a main dish, 4 as a side dish. Can be
doubled or tripled and can be made and assembled earlier in the day
and baked when ready to serve.
Posted on the Prodigy Food & Wine Board by Alyce Mantia
Source from luhu.jp
Tags
Italian